Classic Roast Chicken
A simple recipe for a juicy roast chicken with crispy skin, perfect for any meal.
- Prep Time: 15 min
- Cook Time: 1 hr 15 min
- Total Time: 1 hr 30 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 whole chicken (about 3–4 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, halved
- 4 sprigs fresh rosemary or thyme (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Remove giblets from the chicken cavity. Pat the chicken dry with paper towels.
- Drizzle the chicken with olive oil and rub it all over.
- Season the chicken generously with salt and pepper, both inside and out.
- Place the lemon halves and herb sprigs (if using) inside the chicken cavity.
- Place the chicken in a roasting pan or oven-safe skillet.
- Roast for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, avoiding the bone. The juices should run clear when pierced.
- Let the chicken rest for 10-15 minutes before carving.
Notes
- For extra crispy skin, you can rub the chicken with softened butter instead of olive oil.
- You can add vegetables like carrots, potatoes, and onions to the roasting pan during the last 45 minutes of cooking.
- If the skin starts to brown too quickly, you can loosely tent the chicken with aluminum foil.
Nutrition
- Serving Size: 1/4 chicken
- Calories: 350
- Sugar: 0g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg